Slow-Roasted Green Beans with Sage Reviews

Forget the rule about cooking
vegetables just until they're crisp-tender.
The oven-roasting method used here results
in lusciously soft beans with intensified
flavor. Be sure to use fresh beans; older ones
can be dry and tough.

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Reviews

This was a great recipe. I served it for Thanksgiving and two of my guests asked for the recipe. I've made it twice, once with dried thyme and ground sage. Fresh or dried work fine. Experiment with the amount of oil. You may be able to get away with less.

Everyone loved this vegetable dish at Thanksgiving. I only used 2T olive oil, and doubled the herbs. Also used haricots verts. A great dish for a party because you don't need to do anything last minute on the stove - it just roasts in the oven.

I would direct people to the "Green Beans with Caramelized Shallots" at this website... much simpler, takes much less time, and flavors and textures much fresher. Easy to tweek using bacon/bacon grease, garlic, at the front end or splash of brandy/cognac at the finish. A 15 min Wow! vs. a 1 hour eahh!

I parboiled the beans and put them under the broiler as I was short on time. Added the herbs and garlic 2 minutes before it was done and it was divine. Easy and delicious. I think you can easily cut the oil in half and not ruin the results. I will be making this again and again.